Pecan Pancakes with Chocolate Spread

• 1-1/2 cups flour
• 1 cup toasted chopped pecans, divided
• 2 Tbsp. sugar
• 1 Tbsp. brown sugar
• 1 tsp. Magic Baking Powder
• 1/2 tsp. baking soda
• 2 eggs
• 1-1/2 cups buttermilk
• 3 Tbsp. butter, melted
• 1/4 cup Philadelphia Chocolate Cream Cheese Product
• 1-1/2 cups thawed Cool Whip Whipped Topping

1. Mix flour, 1/2 cup pecans, sugars, baking powder and baking soda in large bowl until combined.
2. Whisk eggs, buttermilk and butter in separate bowl until blended.
3. Add to dry ingredients; stir just until blended (batter will not be smooth).
4. Heat medium skillet on medium-high heat; spray with cooking spray.
5. Working in batches, pour 1/3 cup batter into skillet for each pancake; cook 2 to 3 min.
6. until bubbles start to form on tops and bottoms are golden brown.
7. Turn; cook 1 to 2 min.
8. to brown other sides.
9. Spread each pancake with chocolate cream cheese, top with Cool Whip and remaining pecans.

flour, pecans, sugar, brown sugar, baking powder, baking soda, eggs, buttermilk, butter, philadelphia chocolate cream cheese, topping

Taken from www.kraftrecipes.com/recipes/pecan-pancakes-chocolate-spread-173040.aspx (may not work)